• 1/2 Cup hot water

• 2 Whole Jalapeno, chopped

• 1 To Taste red pepper flakes

• 1/4 Cup soy sauce

• 1/4 Cup sugar

• 2 Tablespoon garlic powder

• 2 Tablespoon ground black pepper

• 8 Cup cold water

• 1 Whole Salmon Fillet, pin bones removed

• 1 Cup brown sugar

• 2 Whole jalapeño

• 3 Tablespoon Dijon mustard

Steps

1

Brine: Pour hot water, jalapeños, and red pepper flakes into a small saucepan for the brine. Add jalapeños and red pepper flakes to desired heat.

2

Bring water to a boil and steep jalapeños in hot water for 5 minutes. Add in the rest of the brine ingredients except for the cold water, and stir until sugar is dissolved.

3

Pour in the cold water. Once brine is no longer warm, pour into a large resealable bag and add in the salmon.

4

Refrigerate the salmon in the brine for 3 to 4 hours, depending on the thickness of the fillet.

5

When ready to smoke, remove salmon from the brine, rinse off and pat dry.

6

Glaze: Mix together brown sugar, jalapeños, and dijon mustard in a blender and pulse until the jalapeños are fully incorporated. Apply the glaze to the salmon.

7

When ready to cook, set the Z Grill to 180℉ and preheat, lid closed for 15 minutes.

8

With the skin side down, smoke salmon for 30 minutes.

9

Increase the temperature to 225°F. Cook salmon for 45 minutes to 1 hour.

10

Remove from grill and serve. Enjoy!